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The most delicious Raw Vegan Strawberry Cheesecake

28/10/2021

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Raw Vegan strawberry Cheesecake
Crust
  • 1 cup almond meal
  • 1 1/4 cup shredded coconut
  • 8 medjool dates, pitted
  • 2 tbsp maple syrup 
  • pinch of salt
FILLING
  • 2 cups soaked cashews
  • 1 1/4 cup coconut cream
  • Strawberry sauce (5-6 strawberries blended with 1/4 cup maple syrup)
  • lemon zest
  • 1 tsp vanilla
  • 3 tbsp maple syrup
  • pinch of salt
  • 8-10 strawberries sliced - for garnish

METHOD 
  • Line a baking pan (I used 8 x 8) with parchment paper. 
  • Add all crust ingredients and blend until it’s crumbly and dough-like. 
  • Press this evenly into your pan. Place in freezer for 2 hours 
  • Remove crust from freezer 
  • Add the filling ingredients to a blender and blend until creamy and smooth. 
  • Pour the filling over the crust. 
  • Garnish with strawberries 
  • Chill in the freezer overnight 

​
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Sponge Cake (vegan)

24/5/2021

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Ingredients
  • 400g - Self Raising Flour
  • 240g - caster Sugar
  • 2 teaspoons - Baking Powder
  • 400ml - Almond Milk
  • 160ml - sunflower Oil (can also use vegetable oil)
  • 2 tablespoons - Vanilla Extract


Method
  1. Grease x2 round baking tins ( can be 20cm, 23cm or 25cm diameter, which is 8 inches, 9 inches or 10 inches)
 
  1. Preheat oven to 180c / 350f / Gas mark 4
  2. In a large bowl mix together the self-raising flour, sugar and baking powder  
  3. Add the almond milk, oil and vanilla and stir until just combined - tap the bowl on your work surface so that the baking powder doesn’t start working too quickly
  4. Divide the mixture into the baking tins, tap your tins in the work surface again to pop all the bubbles in the mixture  
  5. Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean
  6. Cool for 2O minutes in the baking tins then transfer them to a wire wrack to finish cooling

​I love to see what you bake, if you use this recipe please post a photo on Instagram  and tag me please @KirlySuesKitchen
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Vegan Peach Cobbler

21/5/2021

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Ingredients
  • 2 cups sliced peaches (fresh is best, but canned works too)
  • 1/2 cup granulated sugar
  • 1/2 cup white sugar
  • ½ cup vegan butter, softened
  • 1 cup plain flour
  • 1 teaspoon baking powder
  • pinch of salt
  • Pinch of mixed spice
  • pinch of nutmeg (optional)
  • 1/2 teaspoon cinnamon
  • 4oz Apple sauce
  • 1 teaspoon vanilla extract



Instructions
1- Preheat oven to 350 degrees F. Grease a medium sized baking dish with non-stick spray.
2- Spread sliced peaches out in a single layer in prepared dish.

3 - Sprinkle peaches with 2 Tablespoons brown sugar.and two tablespoons white sugar

4 - In a medium bowl, with an electric hand-mixer, beat 1 cup sugar and softened butter together until combined.

5- Add flour, baking powder, salt , mixed spice (and nutmeg if using). Mix. Then add in Apple sauce and vanilla. Continue to beat and mix together until just combined. (Batter will be the consistency of cookie dough batter.)

6- Loosely roll the batter into golf ball sized pieces and drop carefully over the top of the peaches. Trying to spread out as evenly as you can and covering most of the peaches. (I use my hands to help spread it too.)

7- Bake in preheated oven for 35 to 40 minutes or until crust is golden brown.

8 - Remove from oven and let stand 5 to 10 minutes before serving.

​
I love to see what you bake, if you use this recipe please post a photo on Instagram  and tag me please @KirlySuesKitchen
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Fresh strawberry victoria sponge cake

26/4/2021

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Ingredients
  • 400g - Self Raising Flour
  • 240g - caster Sugar
  • 2 teaspoons - Baking Powder
  • 400ml - Almond Milk
  • 160ml - sunflower Oil (can also use vegetable oil)
  • 2 tablespoons - Vanilla Extract
 
Topping - Fresh strawberries
Frosting - strawberry jam / vegan butter cream icing

 
Method
1- Grease x2 round baking tins ( can be 20cm, 23cm or 25cm diameter, which is 8 inches, 9 inch es or 10 inchesPreheat oven to 180c / 350f / Gas mark 

2 - In a large bowl mix together the self-raising flour, sugar and baking powder

3 - Add the almond milk, oil and vanilla and stir until just combined - tap the bowl on your work surface so that the baking powder doesn’t start working too quickly

4 - Divide the mixture into the baking tins, tap your tins in the work surface again to pop all the bubbles in the mixture

5 - Bake for 20-25 minutes or until a toothpick inserted into the middle comes out clean

6 - Cool for 2O minutes in the baking tins then transfer them to a wire wrack to finish cooling

7 - Decorate with fresh strawberries , jam and buttercream

​
I love to see what you bake, if you use this recipe please post a photo on Instagram  and tag me please @KirlySuesKitchen
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Vegan Vanilla & Strawberry Cupcakes

17/2/2020

4 Comments

 
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Ingredients
  • 400g - Self Raising Flour
  • 240g - soft brown Sugar
  • 2 teaspoons - Baking Powder
  • 400ml - Almond Milk
  • 160ml - flavourless Oil
  • 2 tablespoons - Vanilla Extract
Topping - strawberry jam / vegan butter cream icing

Method
  1. Line x2 cupcake baking tins with paper cupcake cases
  2. Preheat oven to 180c / 350f / Gas mark 4
  3. In a large bowl mix together the - self-raising flour, sugar and baking powder
  4. Add the almond milk, oil and vanilla and stir until just combined
  5. Using an ice-cream scoop, divide the mixture into the cupcake cases making sure they are two thirds full
  6. Bake for 20-25 minutes or until a toothpick inserted into the mudslide comes out clean​
  7. Cool for 2O minutes in the baking tins then transfer them to a wire wrack to finish cooling
  8. Decorate with jam and buttercream

4 Comments

Easy Bake Cake (vegan)

3/1/2020

2 Comments

 
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Easy Bake Cake
 
Preparation time: 10 minutes
Cooking Time: 40 -60 minutes
Serves: 5 portions
 
Ingredients
  • 1 cup Wholemeal flour
  • 2 teaspoons of baking powder
  • 1 cup ground almonds
  • 1 cup raisins (or chopped dates that have been soaked in a little water)
  • 1 cup almond milk
  • 1 heaped teaspoon of egg-replacer
  • 1 tablespoon maple syrup (can also use honey)
Directions
  1. Pre heat oven to 190c / 375f or gas mark 5.
  2. Place wholemeal flour, baking powder, ground almonds, egg replacer and raisins in a bowl and stir.
  3. In a separate bowl mix together the milk and maple syrup.
  4. Gradually add the milk and stir well.
  5. Place in oven and bake for 45 – 60 minutes or until a knife inserted in the middle comes out fairly clean.
  6. Cool before serving.
  7. This cake can be sliced and served with butter (can use dairy free butter desired).
 
 
 
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How To Make Vegan Chocolate Mousse

1/1/2020

1 Comment

 
Vegan Chocolate Mousse
Ingredients
2 large ripe avocados
1/2 cup unsweetened cocoa powder
1/2 cup agave nectar (can use Maple Syrup instead)
1 1/2 tsp pure vanilla extract
1 1/2 tsp almond extract or almond milk
Method
1. Cut a ripe avocado in half. Use a big knife to remove the seed a and use a Spoon to remove out the flesh of the avocado and then crush with a fork.

2. Add in cocoa powder, agave nectar, vanilla extract, and almond extract and blend for 1 to 2 minutes, making sure every part is included.

​3. Refrigerate overnight and serve


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HOW TO MAKE A VEGAN SPONGE CAKE

12/12/2019

3 Comments

 
Vegan Sponge Cake Recipe
Prep time: 15 mins
Cook time: 20 mins
Total time: 35 mins
Ingredients
Dry Ingredients:
1¼ Cups Self Raising Flour
½ Cup plus ⅓ Cup White Sugar
1 teaspoon Baking Soda (Bicarbonate soda)
1 teaspoon Baking powder
½ teaspoon Salt
Wet Ingredients:
⅔ Cup Unsweetened Almond Milk (or other Non-Dairy Milk)
⅓ Cup Canola Oil
2 Tablespoons Apple Cider or White Vinegar
2 teaspoons Vanilla Extract
Instructions
Preheat your oven for 350 F (180C).
Line and lightly grease the pan.
In a big bowl, whisk the dry ingredients together.
In another bowl, mix the wet ingredients together.
Then pour the wet ingredients into the dry and whisk that up.
Whisk until the batter just comes together, don’t over mix it .
Put batter into the cake tin
​Bake 18-20 minutes until the tops are slightly golden.


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